EFFECT OF MILK ALBUMINATE AND OTHER SAUSAGE BINDERS ON TENSILE STRENGTH OF LIVER SAUSAGE

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Abstract
Milk albuminate, a recently proposed (USDA) sausage binder composed of milk albumin and casein, and three other binders were evaluated using a high fat liver sausage formulation to determine their effect on bind (tensile strength). Determinations were made on slices of liver sausage using Union Carbide's new slice holding accessory developed for use with an Instron Universal Testing Machine. Liver sausage was produced to compare the effect of four binders (milk albuminate, sodium caseinate, calcium reduced dry skim milk (CRDSM), and dry skim milk (DSM) at four levels (0, 1, 2 and 3.5%). Each binder and all increases in binder level significantly improved (P < 0.05) the tensile strength of the liver sausage when added at 0–3X% of the formulation. At 2.0 and 3.5% of the formulation the milk albuminate's effect on tensile strength was comparable to CRDSM, superior to DSM, and inferior to sodium caseinate (P < 0.05). The latter binder, however, has USDA approval only for use in nonspecific items.

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